The Effects of Viscosity on Oropharyngeal Phase
Journal of the Korean Academy of Rehabilitation Medicine
; : 236-240, 2001.
Article
in Ko
| WPRIM
| ID: wpr-723307
Responsible library:
WPRO
ABSTRACT
OBJECTIVE: The videofluoroscopic swallowing study (VFSS) has been accepted for standard method of dysphagia evaluations. But there is no research for oropharyngeal effects depending on the change of viscosity. METHOD: The 10 normal subjects without dysphagia symptom or history were participated. 4 test foods were selected according to viscosity which was measured by line spread test (LST); thick semiblended diet: LST 1 cm, Yoplait: LST 2.44 cm, tomato juice: LST 3.67 cm, 35% diluted barium: LST 4.15 cm. Each foods were swallowed 3 times during VFSS. We measured oral transit time (OTT), pharyngeal delay time (PDT), pharyngeal transit time (PTT), and cricopharyngeal opening time (CPOT) RESULTS: There was linear correlation between OTT and LST (cm)(r= 0.965, P<0.05). As the score of LST increased, PDT tended to increase linearly, but there was no statistical significance (r=0.949, P=0.509). PTT and CPOT had no significant correlation with viscosity. CONCLUSION: The viscosity affected OTT and PDT. The test foods of VFSS and dysphagia diet shoud be selected by viscosity measures.
Key words
Full text:
1
Index:
WPRIM
Main subject:
Barium
/
Viscosity
/
Deglutition Disorders
/
Solanum lycopersicum
/
Deglutition
/
Diet
Language:
Ko
Journal:
Journal of the Korean Academy of Rehabilitation Medicine
Year:
2001
Type:
Article